Relationships between grain, flour, and dough quality characteristics and solvent retention capacity tests of twelve triticale cultivars and parental species

•Triticale quality properties were mostly affected by its glutenin quality.•Triticale flours with superior polymers resulted in dough with higher baking strength.•Complementary SRC profiles were strongly related to glutenin quality of triticale.•Antiparallel-β-sheets and tyrosine percentages were correlated with gluten strength.•Triticale grains with lower L*-value yielded flours with preferred quality attributes.